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Cinnamon Roll Muffins
If you love cinnamon rolls but do not have the time or the inclination to make traditional
cinnamon rolls with dough that has to raise twice before the cinnamon rolls are baked, try this
easy variation.
1 cup milk with 1 tablespoon of lemon juice or vinegar added to it
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 egg
3 to 3 1/2 cups flour
soft butter
sugar
cinnamon
Pour milk into a measuring cup and add the lemon
juice or vinegar.
Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the milk.
Add the flour. Stir until thoroughly combined.
Turn dough out onto a lightly floured surface and
knead for a minute or two.
Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter. Sprinkle with sugar
and cinnamon.
Roll the dough into a log beginning at the wide
side. Stretch the log slightly. Cut into two-inch pieces and put the pieces into greased muffin tins
or muffin tins lined with cupcake papers. (I like to use the cupcake papers because the papers make
cleaning the muffin tin that much easier!)
Bake at 375° Fahrenheit for 20 minutes or until golden brown.
Allow the muffins to cool for 5 minutes and then
remove them from the muffin tins.
Recipe makes 1 dozen cinnamon roll muffins.
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